Recipe: Sesame Chicken Salad

SESAME CHICKEN SALAD

1 cup Mahatma , Water Maid , Carolina or River rice,
cooked without butter or salt
1 1/2 cups cooked, cubed chicken*
1/4 pound fresh snow peas, trimmed and julienned
1 medium cucumber, peeled, seeded and julienned
1 medium red bell pepper, seeded and julienned
1/2 cup sliced green onions
2 tablespoons sesame seeds, toasted (optional)
1/4 cup low-sodium, low-fat chicken broth
3 tablespoons rice vinegar or white wine vinegar
3 tablespoons lite soy sauce
1 tablespoon peanut oil
1 teaspoon sesame oil

Prepare rice according to package directions.

Combine rice, chicken, snow peas, cucumber, pepper, onions,
and sesame seeds in large bowl.

Combine broth, vinegar, soy sauce, and oils in small jar with lid; shake. Pour over rice mixture; toss lightly.

Serve at room temperature or slightly chilled.

*Substitute 1 1/2 cups julienned cooked pork for chicken if desired.

Servings: 6